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The air is crisp, and the scent of fall spices fills my kitchen—a sure sign that it’s cookie season! If you’re like me, you’re always on the lookout for delightful autumn treats that spark joy without the fuss. That’s where these No-Bake Pumpkin Pie Cookies come into play. They bring the comforting essence of Thanksgiving Cookies with Pumpkin Pie Filling and a Fall Shortbread Base to your table, offering a lovely twist on the traditional pumpkin pie without the need for baking or crust. Imagine whipping up a batch in no time—perfect for holiday gatherings or cozy moments with loved ones. These cookies are not only quick to prepare but also wonderfully make-ahead, making them an instant classic for your fall dessert lineup. Curious to discover how to make these scrumptious bites? Let’s dive in!
Why Choose Pumpkin Pie Cookies?
Indulge in the flavors of fall: These cookies deliver all the rich, spiced taste of traditional pumpkin pie in a handheld size. No-Bake Convenience: Skip the oven and save time with a quick preparation that doesn’t compromise on flavor. Versatile Options: Use standard sugar cookie dough or a crumbly shortbread base for your perfect fit. Make-Ahead: Easily prepare ahead of time and chill—they retain their delightful texture! Crowd Pleaser: Ideal for family gatherings, these cookies are sure to impress at any Thanksgiving table. Try them alongside our delicious Pumpkin Spice Cake for a decadent dessert spread!
Thanksgiving Cookies With Pumpkin Pie Filling
• Here’s everything you need!
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For the Cookie Dough
- Unsalted Butter – For richness and tenderness; margarine can work as a dairy-free option.
- Sugar – Sweetens the cookie base; brown sugar adds depth, or try coconut sugar for a lower glycemic index.
- Egg – Binds the dough; a flax egg can be used for a vegan alternative.
- Vanilla Extract – Enhances flavor; pure vanilla is preferred for a richer taste.
- All-Purpose Flour – Provides structure; gluten-free flour blends can substitute for a gluten-free version.
- Salt – Balances sweetness; essential for flavor enhancement, but omit in sodium-restricted diets.
For the Pumpkin Filling
- Canned Pumpkin Puree – The main flavor component that brings moisture; use plain puree, not pre-spiced filling.
- Brown Sugar – Sweetens the pumpkin filling, contributing to a rich flavor profile.
- Pumpkin Pie Spice – The key seasoning for quintessential pumpkin flavor; a homemade blend can substitute.
- Cinnamon – Adds an extra warming spice note; optional but recommended for added depth.
- Cream Cheese – Gives the filling a creamy texture; substitute with dairy-free cream cheese if desired.
- Heavy Cream – Adds richness to the filling; consider using coconut cream for a dairy-free option.
For Topping (Optional)
- Whipped Cream – Adds creaminess and decoration; best added just before serving for an aesthetic appeal.
Step‑by‑Step Instructions for Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base
Step 1: Prepare the Dough
Begin by creaming together 1 cup of softened unsalted butter and 1 cup of sugar in a large mixing bowl until light and fluffy, about 3 minutes. Then, add in 1 egg and 1 teaspoon of vanilla extract, mixing until fully combined. In another bowl, whisk together 2 cups of all-purpose flour and ½ teaspoon of salt, then gradually incorporate the dry ingredients into the wet mixture. Chill the dough in the refrigerator for at least 30 minutes to firm up.
Step 2: Shape the Cookies
Preheat your oven to 350°F (175°C) while you prepare to shape your cookies. Scoop out 1.5-tablespoon-sized balls of chilled dough and place them on a lined baking sheet, allowing enough space between each cookie to spread. Lightly flatten each ball and use your thumb or a small spoon to create an indentation in the center, forming a well to hold the pumpkin filling.
Step 3: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges turn lightly golden and the centers are firm to the touch. Keep an eye on them—the cookies should not spread too much due to the well you created. If the centers puff up, gently press the wells again with the back of a spoon as soon as you remove them from the oven. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Step 4: Make the Pumpkin Filling
In a mixing bowl, beat 8 ounces of cream cheese until smooth and creamy. Gradually add in 1 cup of canned pumpkin puree, ½ cup of brown sugar, 1 teaspoon of pumpkin pie spice, and a pinch of cinnamon. Finally, stir in ¼ cup of heavy cream until the filling is well combined and smooth. For the best consistency, chill the filling in the refrigerator for about 30 minutes before assembling the cookies.
Step 5: Assemble the Cookies
Once your cookies have cooled completely, it’s time to fill them! Use a piping bag or a small spoon to add the chilled pumpkin filling into each well, generously filling them without overflowing. If desired, top each cookie with a dollop of freshly whipped cream for an extra touch of elegance and flavor.
Step 6: Serve or Store
These Thanksgiving Cookies With Pumpkin Pie Filling are ready to be served! Enjoy them right away, or refrigerate the filled cookies for up to 2 days for optimal freshness. Unfilled cookies can be stored at room temperature in an airtight container for 3-4 days, making them a great make-ahead treat for your holiday gatherings!
Storage Tips for Thanksgiving Cookies With Pumpkin Pie Filling
Fridge: Store filled cookies in an airtight container in the refrigerator for up to 2 days to maintain their freshness and flavor.
Room Temperature: Unfilled cookies can be kept at room temperature in an airtight container for up to 3-4 days, making them a convenient make-ahead option.
Freezer: For longer storage, freeze unfilled cookies by placing them in an airtight freezer bag. They can be stored for up to 3 months; add the pumpkin filling after thawing for the best taste.
Reheating: If you prefer warmed cookies, gently heat unfilled cookies in a 300°F (150°C) oven for about 5 minutes before filling them with pumpkin delight!
Thanksgiving Cookies With Pumpkin Pie Twist
Feeling inspired to make these delightful no-bake treats your own? Customize them and bring your unique flair to the table!
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Shortbread Base: Try a shortbread-style dough for a crumbly texture that holds a different kind of charm. It might not hold the filling as well, but the buttery flavor is unmissable!
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Gluten-Free Bliss: Substitute all-purpose flour with a quality gluten-free flour blend for a deliciously inclusive cookie, ensuring everyone at your gathering can enjoy these autumn delights.
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Dairy-Free Delight: Switch creamy ingredients like butter and cream cheese for plant-based alternatives. This ensures a scrumptious result compatible with vegan diets. Check out Homemade Chocolate Chip cookies for more dairy-free ideas!
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Flavor Fusion: Elevate your pumpkin filling with a maple syrup drizzle or a splash of bourbon for an adult twist that complements the spices.
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Nutty Addition: Fold in crushed pecans or walnuts into the filling for an extra crunch, enhancing texture and flavor with each bite.
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Spice Variations: Explore different spice combinations, like cardamom or nutmeg, to create a unique twist on the beloved pumpkin pie flavor. Experimentation is part of the fun!
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Icing Options: Instead of whipped cream, top your cookies with a light glaze made from powdered sugar and milk (or a milk alternative) for a sweet finish.
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Chocolate Lovers: Mix in mini chocolate chips to the cookie dough for a sweet surprise that adds richness to the traditional pie flavors. Don’t forget to serve it with Marshmallow Swirl Cookies for a delightful duo!
Embrace your kitchen creativity and let these variations spark joy in your pumpkin-filled cookie journey!
What to Serve with Thanksgiving Cookies With Pumpkin Pie Filling and Fall Shortbread Base?
These delightful cookies can create a warm and inviting dessert table that celebrates the flavors of fall.
- Creamy Mashed Potatoes: Their rich, buttery texture complements the soft cookies and offers a cozy savory contrast to the sweet filling.
- Spiced Apple Cider: A warm mug of spiced apple cider brings a comforting, aromatic touch that enhances the festive spirit.
- Pecan Pie Bars: Their nutty, caramel flavors pair beautifully with the pumpkin filling, creating a harmonious dessert experience for all.
- Crisp Salad with Vinaigrette: A refreshing salad with a tangy dressing cuts through the cookie’s sweetness, balancing the meal perfectly.
- Homemade Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds decadence, melting beautifully over the cookies for a delightful contrast.
- Chocolate Ganache Tarts: For a touch of elegance, this rich dessert offers depth while still highlighting the flavors of autumn.
- Maple Glazed Donuts: Their soft texture and sweet glaze echo the fall theme, making them a whimsical pairing for a delightful dessert spread.
- Hot Chocolate: A steaming cup, perhaps topped with whipped cream, creates a classic cozy vibe that complements these cookies wonderfully.
Expert Tips for Pumpkin Pie Cookies
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Cool Completely: Allow cookies to cool completely before filling. Filling warm cookies will result in a messy, melted topping.
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Chill the Filling: For a neater presentation, chill the pumpkin pie filling before piping it into the cookies. This ensures the filling holds its shape.
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Perfect Whipped Cream: For the best texture, add whipped cream just before serving the cookies. This maintains its fluffiness and visual appeal.
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Storage Simplified: Unfilled cookies can be frozen for later enjoyment. Fill them after thawing for freshness and optimal flavor.
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Try Alternative Flours: If gluten-free is your goal, use a gluten-free blend instead of all-purpose flour in the cookie dough for perfect Thanksgiving Cookies with Pumpkin Pie Filling and a Fall Shortbread Base.
Make Ahead Options
These No-Bake Pumpkin Pie Cookies are perfect for busy home cooks looking to streamline holiday preparations! You can prepare the cookie dough up to 24 hours in advance by chilling it in the fridge, ready to be shaped and baked when time allows. Additionally, the pumpkin filling can be made up to 3 days ahead and stored in an airtight container in the refrigerator; chilling helps to enhance its flavor and texture. Just remember to fill the cookies shortly before serving to keep them fresh and delicious—simply pipe or spoon the chilled filling into the baked cookie wells and top with whipped cream as desired! Enjoy the time-saving benefits while serving up a delightful treat this Thanksgiving!
Thanksgiving Cookies With Pumpkin Pie Filling Recipe FAQs
How do I choose the right pumpkin puree for these cookies?
Absolutely! Always choose plain canned pumpkin puree and avoid pre-spiced fillings to ensure you’re only adding the flavors you want. Look for brands that use 100% pumpkin to get that authentic taste.
How should I store filled versus unfilled cookies?
Great question! Filled cookies should be stored in an airtight container in the refrigerator and consumed within 2 days for optimal freshness. Unfilled cookies can be kept at room temperature in an airtight container for up to 3-4 days, making them convenient for make-ahead preparations.
Can I freeze these Thanksgiving Cookies With Pumpkin Pie Filling?
Yes, I often freeze my unfilled cookies for later enjoyment! Just place them in an airtight freezer bag, and they can safely stay frozen for up to 3 months. When you’re ready to enjoy, thaw them in the fridge and add the filling afterward for the best texture and flavor.
What should I do if my cookies spread too much while baking?
If they puff up or spread more than expected, you can gently press the wells again with the back of a spoon as soon as they come out of the oven. Additionally, ensure you chill the dough sufficiently before baking, about 30 minutes, to help maintain their shape.
Are there any dietary considerations for allergies in this recipe?
Absolutely! Be mindful of allergens—this recipe contains dairy from the butter and cream cheese, as well as eggs. You can substitute margarine for dairy-free options and use a flax egg for a vegan alternative. Always check your labels if you have allergies to soy or nuts in other substitutes!
Thanksgiving Cookies With Pumpkin Pie Filling and Shortbread Bliss
Ingredients
Equipment
Method
- Cream together the softened butter and sugar in a mixing bowl until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract, mixing until fully combined.
- In another bowl, whisk together the flour and salt, then incorporate into the wet mixture.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and shape the chilled dough into balls on a lined baking sheet.
- Lightly flatten each ball and create an indentation in the center.
- Bake for 10-12 minutes until edges are golden; allow to cool.
- While cooling, beat cream cheese until smooth, then mix in pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.
- Stir in heavy cream until well combined and smooth; chill in the refrigerator for 30 minutes.
- Fill each cooled cookie well with pumpkin filling and top with whipped cream if desired.
